• Servings 4
  • Prep 15 min
  • Cook 15 min
  • Cuisine
  • Skill Level

Grilled Steaks in Madeira Sauce


  • 1 and 1/2 cups demi-glace (use our search engine for recipe)
  • 4 fillet Mignons
  • 2 tbs tomato paste
  • 1/4 cup beef stock (use our search engine for recipe)
  • 1/4 cup Madeira wine
  • 1 tbs butter
  • olive oil for brushing
  • kosher salt and fresh cracked black pepper to taste
  • 1/2 lb button mushrooms, sliced
Madeira wine sauce is a perfect accompaniment for this super tender cut of meat.


  • Heat the demi-glace sauce. Add the tomato paste to the sauce and simmer for 5 minutes.
  • Mix in the stock and simmer, skimming as necessary, until the sauce is syrupy in consistency, about 10 minutes longer.
  • Whisk in the Madeira, mushrooms and butter and adjust seasoning.
  • Season the steaks with salt and pepper and brush with a little oil.
  • Grill or broil about 4 to 5 minutes on each side for medium rare.
  • Gently reheat sauce.
  • Serve the steaks with the sauce drizzled over.


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